Hi everyone, I'm designing a new
cafe counter for my baristas and drew out this layout. What are some of your thoughts? Do you think there are ways I can improve the flow?
My concept entails a slow bar with no barriers between customers and our service members. It also gives customers the opportunity to see how their coffee/drink is made in an intimate setting.
Here is the menu
Americano
Espresso (single)
Cortado
Cappuccino
Latte
Matcha Latte
– Hojicha
– Genmaicha
Freddo Espresso
Drip Coffee
Filtered House Brew
The cafe stand can be broken out into 3 groups.
An espresso section – This section is meant for espresso based coffees which requires the need of a coffee machine, a coffee grinder, a freddo coffee mixer. [Undercounter: Bin, Refrigerator]
A Filter Coffee x Matcha section – This section is meant for drip/filtered coffee and matcha drinks. [Undercounter: Bin, Refrigerator, Storage]
Pastry section & POS – This section is meant for payment, hand-offs to customers, ordering of pastries through a pastry counter display and a toaster to heat things up. [Undercounter: Storage]
Packaging & Wash area – This section includes a sink and space for packaging the drinks. This area needs to be accessible to the Espresso section and the Filter Coffee Section without crossing each other's path. The groups operate moving only in a line. [Undercounter: Ice Box]
by wahabanana